This leftover squash taco salad is a great way to use up extra ingredients in the fridge. It's topped with a homemade ranch dressing that tastes better the longer it stays in the fridge. Perfect for a quick meal!
1: Combine mayo, lemon juice, dill, chives, parsley, onion powder, salt, and apple cider vinegar in a bowl.
2: Mix until well blended.
3: Adjust seasoning to taste, adding more dill if desired.
4: Serve with the squash taco and enjoy!
